Description of the Property - Vacation Apartment Marina di Cardedu

Apartment with garden and terraces at 50 meters distance of the beach. Wonderful position direct to the Mediterranean sea with fantastic view concerning sea. The garden of the house borders to the fine sand beach of Marina di Barisardo. Two large and a small bedrooms, a living-kitchen, bathroom.
The Ogliastra is a strip of land, closed in to the north and west by the Barbagian mountains which climb rapidly reaching over 1000 m. At the foot of the mountains you will find magnificent coastlines with inaccessible bays and aromatic-scented air.
This land presents a variety of fascinating scenery; wild forest areas, uncontaminated, clean seas and calcareous gorges that leave you breathless. The cuisine found in Ogliastra is rich and genuine; its cheeses, meats and wines are a few of the well-kept, intact treasures that you will encounter along your trip.
Talana, VillagrandeStrisaili, Arzana, Ussassai, Barisardo, Tortolì, Arbatax. Duration: 3-4 days:
Talana
If you happen to visit Talana, be sure not to miss tasting its savoury prosciutto, produced with pigs that pasture in the near-by forests and reason for a local festival in August.
Villagrande Strisaili
Continue along to Villagrande Strisaili, town that rises from top-side a cliff and dominates the entire sea in the Ogliastra region. Stop for its beautiful surroundings, prosciutti and il gathulis, type of deep-fried, squashed ball formed with potatoes, fresh, pickled cheese and lard.
Arzana, Ussassai
Continuing on you arrive in Arzana, yet another town with evocative forests plentiful of boletus mushrooms, in honour of which a celebration is given. Arzana is also a fervent supporter of the re-launching of the "Gennargentu potato'. At this point of our journey, we can taste the traditional "culurgiones de patata' (ravioli filled with potatoes, fresh cheese and mint), "su casu axedu' (fresh, sour cheese) predecessor of yoghurt, roasted goat or "sa tratalia' (lamb or goat innards wrapped and roasted in entrails). These delicacies must be accompanied by a glass of Cannonau, a historical wine marking millenarian wine-making traditions in Ogliastra. A short stop in the small village of Ussassai, on the Barbagian border of Seulo, will allow you to taste its small apples "a trempa arrubia' (red cheeks).
Barisardo, Tortoli
Descending towards the sea, you arrive in Barisardo and its long beach, coastal destination for tourists. Our journey continues on to Tortolì.
In these parts, the gastronomic products are both sea and mountain-based although great care is taken not to alter these two worlds. Typically included are soups, fish-based dishes, fregola (tiny bran flour and egg balls), clams, stuffed calamari and ravioli filled with fish.
Arbatax
In Arbatax, tourist destination very close to Tortolì, you can admire its 'rocce rosse', porphyritic granite near the harbour and one of the most beautiful tourist residences on the entire island; Cala Moresca, built in harmony with antique, local architectural traditions.

Almost an island on the Island, the Ogliastra regions offers visitors incomparable mountain and marine landscapes. From the sheer overhangs of the Gennargentu mountains to the white and inaccessible beaches along its coasts, you can get a glimpse of wild and uncontaminated Sardinia; currently the object of international research.
The Ogliastrina cuisine is amongst the most genuine and authentic on the Island. Its preparation is simple and modest ingredients are used to bring out its dishes' flavours. Let's begin with its hams and sausages in general, excellent appetisers, smoked using wood from the fragrant bushes of the surrounding area. Not to be forgotten is the variety of cheeses including goat cheese, salted ricotta and the characteristic casu axedu (sour cheese) made from sour curdled milk and to be tasted with honey.
Another typical cheese is casu e fitta (cured sheep cheese) that is eaten with wild fennel and river-mint seasoned soup.
We continue with perhaps the most well-known dish in Ogliastra: "culurgiones' (small pasta sacks) filled with potatoes, garlic or onion, and cheese and flavoured with mint. "Coccois prenas' (flat bread) stuffed with the culurgiones filling or with vegetables is also very good.
Also to be remembered are the roasted meats, goat meat in particular, as well as other gastronomical curiosities like roasted lamb or goat innards. Amongst the characteristic bread varieties to be noted are pistoccu and "moddixina' (soft).
Given the abundance of cheese, scrumptious pardulas must be tasted and don't forget to try "panixeddas', sweet flat bread made with Marsala.
When one thinks of the Ogliastra region, its red wine of excellence, worthy accompaniment to this area's strong flavoured cuisine, Cannonau naturally comes to mind.
Sardinia; true and genuine land. Let yourself go; be delighted by the limpid colours of its skies and beaches, its rough vegetation's stimulating scents; taste and discover its millennial culture.
Sardinian cuisine is both simple and refined although its great variety is discovered only by those who have the desire to immerse themselves into a timeless world.
Throughout all of Sardinia, from north to south, it's not easy finding fast food restaurants where you can "eat and run". Rather, you will find places where you can stop and relax, where you can savour typical Sardinian gastronomical products, accompanied by the warmth and hospitality of its people.
If you have never tasted the liqueur made of myrtle, nor smelled the honey-perfumed seadas' or the fragrance of pane carasau, then you are ready for this journey.
Sardinia will enchant you with its many treasures throughout the entire year.
Sardinia is proud to be one of the western-Mediterranean areas that, throughout time, has jealously protected and maintained its way of life and its mentality. Even tourists can testify and directly observe the authentic group of cultural traits that make Sardinia very unique. The strong feelings of individuality and uniqueness that one inevitably senses are even more noticeable in the folklore and local traditions that are faithfully repeated in the most fascinating manner.